Ingredients
- Chicken sausage, removed from casings and crumbled, 1 pound
- Eggs, large, 8
- Milk, 1 cup
- Shredded cheddar cheese, 2 cups
- Frozen hash browns, thawed, 2 cups
- Onion, chopped, 1/2 cup
- Green bell pepper, chopped, 1/2 cup
- Salt and pepper, to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown the crumbled chicken sausage over medium heat. Drain off any excess grease. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes.
- Step 3: In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Step 4: Stir in the cooked sausage mixture, thawed hash browns, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture.
- Step 5: Pour the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheese on top.
- Step 6: Bake for 30-40 minutes, or until the casserole is set and the cheese is melted and lightly golden brown. Let cool slightly before serving.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions for 1-2 minutes, or until warmed through.
- Serve with a dollop of sour cream or salsa for an extra layer of flavor and moisture.
- To prevent a soggy casserole, be sure to thoroughly drain the sausage after browning and pat the thawed hash browns dry with paper towels before adding them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American